CAROLYN TOSSENS · SAINT-MONT
PROJECTS · RESEARCH · SEASONS
03 — KITCHEN JOURNAL
A living record of future projects—from the first idea to testing, adjustment and, eventually, the finished creation.
A thin chocolate roll with several visible turns, tender ganache, vanilla crémeux and a soft dark-chocolate, fleur-de-sel centre inspired by a molten cake. The outside will be brushed like tree bark, with irregular chocolate shards and crisp white-chocolate puffed rice.
Confit, sorbet, poached fruit and a sauce made from every recovered juice. The work is not to add more, but to understand how many expressions one fruit can have.
Long proofs, clean lamination and a collection that changes with the season. The next question is how fillings can stay vivid through baking without compromising the dough.
New ways of pairing grand cru chocolate with crisp, familiar textures: Japanese puffed rice, lightly salted biscuits and caramelised nuts.
Developing plated desserts with a clean finish: less sweetness, carefully controlled fat and enough acidity or freshness to make the last spoonful as compelling as the first.